Hickory-Smoked Pork Shoulder Burnt Ends with Bourbon-Maple Glaze

How to Make Hickory-Smoked Pork Shoulder Burnt Ends with Bourbon-Maple Glaze

1. 1

   Step 1: Trim and rub the shoulder

   Trim excess silver skin and very large pockets of fat from the pork shoulder, leaving a thin fat cap to baste while smoking. Pat dry, then evenly coat the entire roast with the savory-spice rub (about 3/4 cup total); press the rub into the meat and let rest at room temperature 30 minutes or refrigerate up to overnight (see make-ahead tips).

   For this step

   • 4 1/2 lbPork shoulder (Boston butt), boneless
   • 3/4 cupSavory-spice rub (brown sugar, kosher salt, smoked paprika, garlic powder, black pepper)
   
2. 2

   Step 2: Set up smoker and begin low-and-slow smoke

   Preheat smoker to 225°F (107°C) and add hickory chunks or chips onto the coals or in the smoker box for a steady hickory smoke. Place the pork fat-side up on the grate and smoke undisturbed until the internal temperature reaches about 160°F (71°C), roughly 3–4 hours, spritzing with a little apple cider if it looks dry.

   For this step

   • 3 chunks (or 2 cups chips)Hickory wood chunks or chips
   
3. 3

   Step 3: Wrap and braise until tender

   When the shoulder hits ~160°F, tightly wrap it in heavy-duty foil with 1 cup apple cider (or cola) to create steam and continue cooking. Return wrapped roast to the smoker and braise until the meat is probe-tender and the internal temperature reaches 195–203°F (90–95°C), about 2–3 more hours depending on size.

   For this step

   • 1 cupApple cider (or cola) for wrapping
   
4. 4

   Step 4: Cube, make glaze, and caramelize

   Carefully unwrap the roast and pour any accumulated juices into a shallow pan; let the meat cool slightly, then cut into 1-inch cubes. In a small saucepan over low heat, combine butter, bourbon and maple syrup and warm until butter is melted and mixture is slightly reduced, about 2–3 minutes to create a glossy glaze. Toss the cubes in most of the glaze, arrange in a foil pan or tray in a single layer, then return to the smoker at 275°F (135°C) for 45–60 minutes, tossing once, until edges are deeply caramelized and sticky.

   For this step

   • 4 tbspUnsalted butter
   • 1/3 cupBourbon
   • 1/2 cupPure maple syrup
   
5. 5

   Step 5: Rest and serve

   Remove the burnt ends from the smoker and let rest 10 minutes; spoon any reserved juices or remaining glaze over the pieces before serving. Serve warm as the center of the plate, garnished with extra cracked black pepper or chopped chives if you like.
6. 6

   Step 6: Suggested sides, timing, and make-ahead tips

   Classic sides: creamy coleslaw, skillet mac and cheese, jalapeño cornbread, pickles, or baked beans complement the rich burnt ends. Timing summary: prep ~30 minutes, smoke and braise ~6–8 hours total (smoke 3–4h, wrap 2–3h), finish caramelizing ~45–60 minutes; plan a full day for best results. Make-ahead: apply rub and refrigerate overnight to deepen flavor; fully smoke the shoulder a day ahead, cool, and store in the fridge; to reheat, cube and glaze, then warm in a 300°F oven or smoker for 30–45 minutes until glossy and warmed through. Store leftovers in an airtight container refrigerated up to 4 days or freeze up to 3 months.

1. Trim excess silver skin and very large pockets of fat from the pork shoulder, leaving a thin fat cap to baste while smoking. Pat dry, then evenly coat the entire roast with the savory-spice rub (about 3/4 cup total); press the rub into the meat and let rest at room temperature 30 minutes or refrigerate up to overnight (see make-ahead tips).
2. Preheat smoker to 225°F (107°C) and add hickory chunks or chips onto the coals or in the smoker box for a steady hickory smoke. Place the pork fat-side up on the grate and smoke undisturbed until the internal temperature reaches about 160°F (71°C), roughly 3–4 hours, spritzing with a little apple cider if it looks dry.
3. When the shoulder hits ~160°F, tightly wrap it in heavy-duty foil with 1 cup apple cider (or cola) to create steam and continue cooking. Return wrapped roast to the smoker and braise until the meat is probe-tender and the internal temperature reaches 195–203°F (90–95°C), about 2–3 more hours depending on size.
4. Carefully unwrap the roast and pour any accumulated juices into a shallow pan; let the meat cool slightly, then cut into 1-inch cubes. In a small saucepan over low heat, combine butter, bourbon and maple syrup and warm until butter is melted and mixture is slightly reduced, about 2–3 minutes to create a glossy glaze. Toss the cubes in most of the glaze, arrange in a foil pan or tray in a single layer, then return to the smoker at 275°F (135°C) for 45–60 minutes, tossing once, until edges are deeply caramelized and sticky.
5. Remove the burnt ends from the smoker and let rest 10 minutes; spoon any reserved juices or remaining glaze over the pieces before serving. Serve warm as the center of the plate, garnished with extra cracked black pepper or chopped chives if you like.
6. Classic sides: creamy coleslaw, skillet mac and cheese, jalapeño cornbread, pickles, or baked beans complement the rich burnt ends. Timing summary: prep ~30 minutes, smoke and braise ~6–8 hours total (smoke 3–4h, wrap 2–3h), finish caramelizing ~45–60 minutes; plan a full day for best results. Make-ahead: apply rub and refrigerate overnight to deepen flavor; fully smoke the shoulder a day ahead, cool, and store in the fridge; to reheat, cube and glaze, then warm in a 300°F oven or smoker for 30–45 minutes until glossy and warmed through. Store leftovers in an airtight container refrigerated up to 4 days or freeze up to 3 months.